Whole Wheat Carrot (cake) Muffins

My family is not religious but my mom and I loved Easter. It was always a fun excuse to decorate the table and have a large spring themed brunch. This year my mom and I wont be together and for some reason Im feeling the Easter distance more than ever. Elliot and I plan on making some relatively healthy Easter brunchy treats and when I saw these they instantly reminded me of my mom. And holy crap are they delish. Good luck!

  

Ingredients

Wet

  • 1 medium size banana, mashed
  • 2 eggs, large
  • ¼ cup Greek yogurt, plain
  • 2 tablespoons coconut oil, melted (added towards the end)
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk
  • 1/4 cup maple syrup

Dry

  • 1.5 cups blend of whole wheat or pat flour (I used 1 cup oat flour & 1/2 cup whole wheat flour)
  • (optional) 1 scoop unflavored or vanilla protein powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves 
  • 1/8 teaspoon ginger 
  • ⅛ teaspoon salt
  • 1 cup finely grated carrots, packed*
  • 1/4 cup raisins
  • ½ cup chopped walnuts (or almonds)

 Instructions

  1. Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
  2. Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
  3. In a separate bowl mix dry ingredients together.
  4. Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
  5. Fill muffin liners about ¾ of the way full. Repeat until batter is gone.
  6. Place in the oven for 16-18 minutes.
  7. Remove and let cool.
  8. Optional but highly recommended- spoon a dollop of the Greek yogurt sprinkled with cinnamon 

Enjoy!

Notes

*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.

*If making the day before store them in a large bowl wrapped in a tea towel the. Covered with a tea towel. They can also be frozen. 
  

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